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bread cup quiches

INGREDIENTS

12 slices wholemeal bread, crusts cut off

40g butter, softened

6 eggs

1 cup (250ml) milk

sea salt and cracked black pepper, to taste

⅔ cup (50g) finely grated parmesan

METHOD

Preheat oven to 160°C (325°F). Using a rolling pin, roll out each slice of bread until it’s very thin. Lightly spread one side of each slice with the butter. Use the bread slices, buttered-side down, to line the holes of 12 x ½-cup-capacity (125ml) muffin tins, folding and pressing them in to fit. Bake for 15 minutes or until golden. Wearing oven gloves, carefully remove the tins from the oven.

Break the eggs into a large jug. Add the milk, salt, pepper and half the parmesan and mix to combine, using a whisk. Pour into the bread cases and sprinkle with the rest of the parmesan.

Bake for 18–20 minutes or until just set. Wearing oven gloves, remove the trays from the oven and allow to cool a little. If you like, serve with extra parmesan and some snipped chives. Makes 12

bread cup quiches

Preheat oven to 160°C (325°F). Using a rolling pin, roll out each slice of bread until it’s very thin. Lightly spread one side of each slice with the butter. Use the bread slices, buttered-side down, to line the holes of 12 x ½-cup-capacity (125ml) muffin tins, folding and pressing them in to fit. Bake for 15 minutes or until golden. Wearing oven gloves, carefully remove the tins from the oven.

Break the eggs into a large jug. Add the milk, salt, pepper and half the parmesan and mix to combine, using a whisk. Pour into the bread cases and sprinkle with the rest of the parmesan.

Bake for 18–20 minutes or until just set. Wearing oven gloves, remove the trays from the oven and allow to cool a little. If you like, serve with extra parmesan and some snipped chives. Makes 12

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